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This chowder was at times called by various names including "Clam Chowder – Coney Island Style" (1893). [11] Manhattan clam chowder is included in Victor Hirtzler's Hotel St. Francis Cookbook (1919) and "The Delmonico Cook Book" (1890) as "clam chowder". [6] [12] The "Manhattan" name is first attested in a 1934 cookbook. [1]
When Manhattan Clam Chowder was first introduced, it was controversial because of its combination of tomatoes and clams. In 1939, a Maine legislator unsuccessfully tried to have a bill passed that ...
In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles. [26] Clam chowder may be prepared with fresh, steamed clams or canned clams. [27] The "clam liquor" from steamed or canned clams may be retained for use in the soup, [27] and fresh or bottled clam juice may be used.
Clamato is also added to beer in various beer cocktails, such as the michelada; the most basic is known as a "beer 'n clam", "Clam Eye", or "Red Eye" in Western Canada, which adds Clamato to pale lagers. In 2001, Anheuser-Busch and Cadbury-Schweppes introduced a premixed version called the "Budweiser and Clamato Chelada" in the United States. [14]
Manhattan clam chowder is a healthier option because it is a tomato-based soup. However, this soup tends to be high in sodium. Eating chowder in moderation can make it a reasonable lunch or dinner ...
By 1907, he had opened a clam bar built on stilts over Sheepshead Bay. By the time he was 16, Lundy claimed to be employing several workers. [3] Then, during World War I, he joined the United States Navy. [5] Irving Lundy's brothers Clayton and Stanley died in January 1920 in a boating accident while tending the family's clam beds in Jamaica ...
New England clam chowder was said to be a favorite of John F. Kennedy's. Though Kennedy was Irish-Catholic, chowder actually comes from the tradition of French fishermen hundreds of years ago.
Manhattan clam chowder: United States (Rhode Island) Chowder Tomato-based clam chowder Marghi special: Africa (West Africa) Fish, vegetables, oil, seasoning, etc. Maryland crab soup United States Chowder Vegetables, blue crab, and Old Bay Seasoning in a tomato base Matzah ball soup: Jewish Chunky Staple food on Passover.